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I'm finding that - as far as I can tell - every batch of beer I'm making will start to acquire an unpleasant sour/tart flavor after about 2 months at cellaring temperature. It starts out almost unnoticeable, but then by month 3 it's wrecked the beer. What might I be looking at here? If...

Ok so I've got my beer fermented with 670 kegged. What's your opinions on running a beer with brett through my kegorator? No biggie? Or should I use dedicated hoses? I'm curious as I was just at a local watering hole last night that was serving Victory's Helios Saison which was awesome and...

I've had some beer on 670 for about 6 weeks. It's been pretty dynamic so far to say the least. About 5 days ago I started noticing a vinegar smell. Tonight it was quite strong. I pulled a sample out and there is some vinegar present, but not too much or even an unpleasant amount. I've got...

I'm trying to simplify my recipes and I was wondering if there was any reason not to use Victory at <20%? Thanks!!

I picked this up the other day and I'm super stoked to use it. Apparently it's 566 (i think) with 2 strains of brett in it. Awesome. Somebody at the LHBS suggested that I pitch it and leave it in the primary for 3 months. This is my first time working with brett at all and I understand...

I recall hearing on a recent BrewStrong about adding a pack of Brett to your beer that has been pasteurized at 160* F prior. This would offer the flavor profile at a "suspended" state that would no longer develop and would also not pose any infection threat in the future. Does anybody have...

That's maturation, thank you very much. Anyway... I'm just kind of curious. After your beer finishes fermenting and you hit your desired FG, then what do you do? Do you rack it off the yeast cake and let it sit exposed to oxygen for another few weeks? Do you package it right away...

I've got a lager that is super buttery right now. What I think happened was, after initial fermentation of about 1 week, I racked off the yeast cake and put into a 35* fridge to lager for 6 weeks. I've since learned that you should leave it on the yeast cake for the lagering and you should...

Ok, so I got a screaming deal on a ATC refractometer. Only catch is it only measures in Brix. Fine, I get it, brix x 4 = SG. Or does it? Apparently in attenuating there is some relative computation that occurs that I just don't understand. For example: If I put in 15 brix by itself...

I am having a consistant efficiency of around 55%. While I'm happy I'm consistant, I'm getting incredibly frustrated. I've adjusted the crush of my grain to no avail. I've also tried changing from a single step to a mulitple step/multiple temperature mash. No luck there either. So I'm...